Mix together all dressing ingredients and set aside. Drain the salmon and empty the contents of the can into a bowl. Remove as many of the bones as you can, then add the remaining salad ingredients. Stir to combine, then drizzle the dressing over top and toss to coat. Serve among 2 plates, and top with additional toasted sesame seeds if desired.
Serves 2.
Nutrition per serving: 240 calories, 10g fat, 2g saturated fat, 44mg cholesterol, 499mg sodium, 11g carbs, 4g fiber, 5g sugar, 25g protein.

I think it depends. Sometimes those iceberg salads have a creamy, thousand island-like dressing, which isn't exactly low in fat. But other times, I'll see iceberg salads at Asian restaurants with a miso dressing, which I believe is actually quite healthy.